Fridays chicken!
Friday night, week’s almost over, but not quite, one meal to go. We know the feeling… Well, I have a little recipe that will cheer everybody, but will not burden the cook. (the true hero of modern life, really.
Red Pepper Pesto
Buckwheat crêpe and Roasted Red Pepper Pesto on the brunch menu!
Imagine a buckwheat crêpe; The texture is “country” or if you want, a bit coarse, but the melting cheese is steaming the spinach and the “sweetness” of the roasted red peppers unite this trio with perfect harmony…
Tomato and feta salad, Roasted Red Pepper and mustard vinaigrette
This vinaigrette is different from the other ones, yet not aPt all unusual. Pungent, but smooth, it can accompany most type of lettuces with pazazz!
Eggs Caprese; next week-end’s brunch menu!
The crunch of the english muffin, the softness of the mozzarella buffala combined with the fresh basil taste of the Garden Pesto will make this an easy success!
